Bell Pepper Nachos: A Healthy Twist on a Classic Favorite

Bell Pepper Nachos: A Healthy Twist on a Classic Favorite

I’ve created this low-carb version of everyone’s favorite party food that’s just as satisfying as the original, but packed with nutrients and fresh flavors.

Key Info

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Difficulty: Easy
• Dietary: Keto-friendly, Gluten-free (Vegetarian/Vegan options available)

Equipment Needed

• Large baking sheet
• Parchment paper
• Sharp knife and cutting board
• Large skillet
• Cheese grater
• (Can substitute aluminum foil for parchment paper)

Ingredients

For the Base

• 4-6 large bell peppers (any color) or 2 lbs mini sweet peppers
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt

For the Filling

• 1 pound ground beef (or turkey/plant-based alternative)
• 1 packet (2-3 tablespoons) taco seasoning
• 1 can (15 oz) black beans, drained
• 1 cup corn (fresh or frozen)
• 2 cups shredded Mexican cheese blend

Toppings

• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Sour cream (optional)
• Jalapeños (optional)

Method

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers into nacho-sized triangles, removing seeds and membranes.
3. Place peppers on lined baking sheet, drizzle with olive oil and salt.
   Ensure pieces are large enough to hold toppings.



4. Roast peppers for 5 minutes until slightly softened but still crisp.



5. Meanwhile, brown meat in skillet over medium heat (8-10 minutes).
   Cook until no pink remains.



6. Add taco seasoning, beans, and corn to meat mixture. Stir and cook for 2-3 minutes.



7. Remove peppers from oven, top with meat mixture and cheese.



8. Return to oven for 5 minutes until cheese melts and bubbles.



9. Add fresh toppings and serve immediately.

Crucial Tips

• Don’t overcook the peppers – they should maintain structure.
• Pat beans dry before adding to prevent excess moisture.
• Shred cheese fresh for best melting.
• Let rest 2-3 minutes before adding cold toppings.

Storage

• Keep components separate if storing.
• Refrigerate up to 3 days.
• Reheat peppers in oven at 300°F for best results.

Common Mistakes

• Cutting peppers too small.
• Overloading toppings.
• Adding cold toppings too soon.

Variations

• Chicken Fajita: Use shredded chicken and fajita seasoning.
• Mediterranean: Ground lamb, feta, oregano.
• Breakfast: Scrambled eggs, bacon, cheddar.

Remember: The key to perfect bell pepper nachos is maintaining that crucial balance between tender-crisp peppers and hot, melty toppings.

Explore More:

• Crispy Bell Pepper Nachos
• Healthy Nachos
• Cauliflower Buffalo Bites
• Roasted Vegetable Medley
• Zucchini Parmesan Crisps
• Healthy Taco Bowl
• Cheese Shell Tacos